Leaf Essential Oil Composition, Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content of Pimenta Dioica (L.)Merr (Myrtaceae): A Superior Quality Spice Grown in Sri Lanka

Abeysinghe D C,Fernando N S,Dissanayake Dmn Abeywardhane K W,Dharmadasa R M

doi:10.13189/ujar.2015.030203

Abstract

Pimenta dioica(Linn.)Merill. (Myrtaceae) is well-renowned, industrially important, aromatic spice plant widely used in traditional systems of medicine, food, perfumery and cosmetic industries. Present study describes the essential oil content, composition, and antioxidant capacity of mature and immature leaves of Pimenta dioica. Essential oil was extracted using Clevenger-type apparatus for 5 hrs. Leaf essential oil composition was analyzed using GC-MS. Quantification of Total Antioxidant Capacity (TAC), Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were carried out using standard methodologies. The oil yield was 0.80 % (v/w) of fresh weight. Twelve compounds comprising more than 97% of total composition were identified by GC/MS analysis. Eugenol (85.33±2.0 %) was identified as a major constituent of essential oil and followed by β-caryophylene (4.36±0.3%), cineole (4.19±0.3%),linalool (0.83±0.11%) and α-humulene (0.76±0.12%).Immature leaf extracts exhibited the marked Total Antioxidant Capacity (TAC) (537.18±11.62mg trolox equivalent per g of sample); Total Phenolic Content (TPC) (99.09±3.65 mg Gallicacid equivalent per g of sample), and Total Flavonoid Content (TFC) (136.71±3.24 mg Rutin equivalent per g of sample). Presence of greater amount of eugenol in essential oil, TAC, TPC and TFC in leaf extracts undoubtedly demonstrated potential of Pimenta dioica essential oil and leaf material as a fabulous raw material for food, perfumery and cosmetic industries. Further harvesting of immature leaves could be suggested for better therapeutic benefits.

Highlights

Pimenta dioica(Linn.)Merill. (Myrtaceae) is well known for its characteristic aroma, therapeutic and culinary qualities which resembles to aroma and flavor of Clove, Nutmeg Cinnamon and it is called Allspice [1,2]
Leaf Essential Oil Composition, Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content of Pimenta Dioica (L.)Merr (Myrtaceae): A Superior Quality Spice Grown in Sri Lanka focus on investigation of important characteristics such as essential oil content and composition, total antioxidant capacity, total phenolic and total flavonoid contents of mature and immature leaves of Sri Lankan grown P. dioica
The trolox was used as the standard solution and Total Antioxidant Capacity (TAC) was expressed as mg trolox equivalents (TE) /g DW

Summary

Introduction

Pimenta dioica(Linn.)Merill. (Myrtaceae) is well known for its characteristic aroma, therapeutic and culinary qualities which resembles to aroma and flavor of Clove, Nutmeg Cinnamon and it is called Allspice [1,2]. P. dioica grows or cultivated in Jamaica, Cuba, Haiti, Brazil, Central America, West Indies, Venezuela, Mexico, Honduras, Guatemala and Grenada. This is a tropical, evergreen plant which grows up to 15 m tall with a pale brown bark, twigs flattened. Leaves and seeds are widely used in traditional medicine for the treatment of flatulence, diarrhea, neuralgia, rheumatism, digestive problems [5]. Leaf Essential Oil Composition, Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content of Pimenta Dioica (L.)Merr (Myrtaceae): A Superior Quality Spice Grown in Sri Lanka focus on investigation of important characteristics such as essential oil content and composition, total antioxidant capacity, total phenolic and total flavonoid contents of mature and immature leaves of Sri Lankan grown P. dioica

Materials and Methods

Extraction of Essential Oil

Extraction of Phytochemicals

Results and Discussion

Conclusions